Wednesday, January 21, 2015

Little White Substance #100ThankfulWeeks


Fish in Hawaii Aquarium
Week 1
Nephew's Birthday Party
Week 2
Untitled
Week 3
Please Help
Week 4
Chores
Week 5
Almonds
Week 6
Stars
Week 7
Untitled
Week 8
Bed in Red
Week 9
Untitled
Week 10
Dramatic clouds
Week 11
Untitled
Week 12
Number 1
Week 13
Toilet
Week 14
Family Collage
Week 15
Harleigh in Hospital for Treatment
Week 16
Sign of the Fish
Week 17
SmartPhone
Week 18
Untitled
Week 19
Plane
Week 20
Empty Apartment
Week 21
Untitled
Week 22
Finally. Got my coveted voting sticker. Now I need food!
Week 23
Triplets
Week 24
View from Apartment
Week 25
Thankfulness
Week 26
Comments
Week 27
Swimming Gear
Week 28
Christmas Every Day
Week 29
Illness
Week 30

You’ve heard of #100HappyDays? Well, I stole the idea and adapted to fit my blogging schedule.

Every day is filled with reasons to be thankful. And yet the majority of my day isn’t spent being thankful. That’s got to change. God sent his son to save me - HUGE reason to always be thankful. And I’ve been freed to live a new life through Christ, released from fear, doubt, shame and self-reliance, equipped with love to serve others and blessed with all kinds of daily tasks and jobs to express my love. And that’s just the big stuff.

This is #100ThankfulWeeks to praise Him. I’m sharing one simple thing I’m thankful for each week. Because there can never be to much thankfulness.



Week 31: Salt

“Please pass the salt.”

The cook turns and stares down the table at the audacious guest with the picky palette. Perfectly seasoned food doesn’t require salt at the table. Perfectly seasoned food is salted during preparation, gradually, expertly, to bring out the flavors within the food. But salt sprinkled at the table just brings out salt - salt to mask bland food, salt to mask poor seasoning, salt to help the guest choke down poorly prepared food. And every cook worth their salt (see what I did there?) know how to season with salt to prevent guests from asking for the dreaded table shaker.

At least that’s what the experts say. And the celebrity chefs. And the food snobbery. And, well, me. Not because I would begrudge you the salt shaker - sprinkle away. But if you’re adding salt to already seasoned food, then there’s something wrong with my recipe. Or my tongue. Or yours. Which means if the salt shaker comes out, it’s time to readjust those seasonings and rethink my salting strategy.

Salt is such an important substance. Like, ridiculously important. Like, whole-planet-dies-without-salt important. In cooking and baking alone, it’s the difference between scrumptious and bland. A steak without salt just doesn’t taste like steak. And potatoes without salt are just tasteless paste. Even sweet ice cream and cookies need a little salt to make the flavors dance. Amazing how one simple ingredient can be responsible for so much.

Kosher Salt

Salt is way more important than just a cooking ingredient to tickle my taste buds. Salt is a cheap and powerful preservative, killing and preventing growth of deadly microorganisms. Salt lowers the freezing point of water - super handy when the roads are a sheet of ice. Salt also slows the evaporation of water, protecting the oceans and the life within them from the unyielding sun. And perhaps most importantly, salt is fundamental to life and muscle function - too much salt and I’m in trouble, but too little salt and I’m in equally bad shape. In fact, without salt, life shuts down down.

Yet for all its vital uses, this little white substance is ultra cheap and readily available. It can be found almost anywhere on earth and with a nearly inexhaustible supply in the oceans, salt will remain abundantly available. Which is good news for life on this planet. And which leaves me with all kinds of reasons to be thankful. Salt for the roads, salt for agriculture, salt for preservation, salt for food. Salt, just to keep on living. In fact, I’m utterly dependent on this simple white stuff. Thankfully, I’ve also been blessed with easy access and continuous supply. Pretty amazing how that works out.

So go ahead and ask me to “Please pass the salt.” I can thankfully oblige.



Are you a table-salter? Or do you prefer to salt as you go?



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